Ingredients
Ingredients:
1-pound hanger steak
1 cup red wine vinegar
1/3 cup cognac
1/2 cup olive oil
1 minced shallot
2 tablespoons chopped rosemary
4 chopped garlic cloves
2 tablespoons sugar
Pepper to taste
Sauce:
1 bunch chives
1 cup sour cream
3 tablespoons horseradish
Pinch of salt.
Preparation
Marinate a hanger steak (center sinew removed) in a mix of red wine vinegar, cognac, olive oil, shallot, rosemary, garlic cloves, sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing.
To make the sauce, blanch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with sour cream, horseradish and a pinch of salt.
